Southwestern Crock-Pot® Chicken and Rice Recipe

Since I turned the calendar page to August (okay, my calendar app did that), life got busy. Everyday seems not to have enough hours. School, errands, new recipes, photos, videos, laundry (ugh, that always appears out of nowhere!), dishes – so.much.to.do. At least dinner is easy. I said it so many times before, here on my blog and to my friends, that I am so grateful for the invention of a slow cooker. This machine saves me so often and our dinner time too. When Crock-Pot® brand invited me to create recipes this fall using their slow cooker, I was thrilled! I am a huge fan of the Crock-Pot® brand and all of it’s countertop appliances, most of all the original slow cooker.

I know I am not alone in this busy time of year and try to find ways to make every day easier. I hope this recipe will do just that. Cheesy comfort food that takes only few minutes to prep and cooks pretty much itself. Yes, winning at dinner time every weeknight!

My family adores Southwestern flavors so turning a classic chicken and rice dish that just seemed to be begging for a makeover was the way to go. Green bell pepper, red onion and fresh garlic already makes a dish for me. But add green chiles, sweet golden corn, a few spices and there is nothing boring about this dish. Flavors to the max!

Everything cooks together in the Crock-Pot® slow cooker. Chicken and rice too. You can of course use already cooked rice, if you have some on hand (skip the water if you are doing so), but it’s just so nice and convenient to have everything cook together.

Ingredients

• 1 8 oz . can tomato sauce
• 1 15 oz . can black beans drained and rinsed
• 1 medium green bell pepper chopped
• 1 medium red onion chopped
• 4 cloves garlic minced
• 1 3,5 oz . can green chiles
• 1 15 oz . can whole kernel corn OR heaping 1 and 1/2 cups frozen sweet golden corn
• 1 cup long grain rice
• 1 teaspoon ground cumin
• 3/4 teaspoon chili powder
• 1/2 teaspoon paprika
• 2 cups water
• 14 oz . crushed tomatoes
• 3 chicken breasts
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 chicken bouillon cube
• 2 cups Colby Jack cheese or a mix of cheddar and Jack

Instructions

1. Pour tomato sauce on the bottom of Crock-Pot® slow cooker. Spread evenly.
2. Add beans, pepper, onion, garlic, chiles, corn, rice, cumin, chili powder, paprika and chicken bouillon cube. Stir everything together. Add water and crushed tomatoes. Stir well.
3. Place chicken breasts on top of the mixture. Sprinkle salt and pepper over the chicken.
4. .................................

for full instruction please see : www.crunchycreamysweet.com

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